Healthy Blueberry Oat Muffins
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Quick blueberry oat muffins to start off the day or pack into a lunch, full of healthy whole grain oats and berries.
Even if you’re a minimalist when it comes to baking, you probably have all the ingredients on hand to bake a quick batch of these blueberry oat muffins.
They’re dairy-free and loaded with healthy berries and whole grain oats.
I’m personally more of a savory breakfast eater, but sometimes I’ll wake up and crave something warm and fruity.
Fresh and healthful homemade blueberry muffins
That usually means a bowl of oatmeal or a batch of these muffins, which don’t require much fussing to make.
Not to say that every once in a while a jumbo bakery-style blueberry streusel muffin is out of the question – of course not!
But when you’re in the mood for a wholesome whole grain muffin, this is a great recipe to save.
Blueberry oat muffins are not too sweet.
The sparkling flakes of turbinado sugar sprinkled on top of the muffins add crunch and just a touch of sweetness.
The recipe couldn’t be easier — mix up the batter in minutes. If you have one bowl and a mixing spoon you’ll be good to go!
By the time the house wakes up, these blueberry muffins will be warm from the oven and ready to eat.
Healthy Blueberry Oat Muffins
Equipment
Ingredients
- 1/ 2 cup (60 g) whole rolled oats or quick oats
- 1/2 cup (125 ml) orange juice, plant-based milk or water
- 1 1/2 cups (210 g) unbleached all-purpose flour or gluten-free flour blend
- 1/2 cup (60 g) granulated sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (125 ml) canola oil
- 1 egg, slightly beaten
- 1 1/2 cups (250 g) fresh blueberries, or frozen blueberries thawed and drained
- 1 1/2 tablespoons raw turbinado sugar
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, combine oats and juice (or milk/water.) Let sit 10 minutes.
- Add flour, sugar, baking powder, salt, baking soda, oil and egg and mix well. Gently fold in the berries.
- Spoon into 12 paper baking cups or oiled muffin tin. Sprinkle the sugar over the tops.
- Bake 18-22 minutes until lightly golden. Let muffins cool in the pan 10 minutes before turning them out.
Thanks Karen,
I’m gluten intolerant and “we” suspect our grandson is. So this is a perfect recipe for both of us. The mixture holds up well (not crumbly) and has a good flavour.
That’s great to hear Loraine! I know it can be hard to find recipes that make everyone happy.
How would you make this into a gluten free recipe? I have a friend who cannot have anything containing gluten
I haven’t tested these muffins with gluten-free flour, but will get back to you soon and let you know!
Hi Susanne- I just baked a batch of the muffins using King Arthur gluten-free flour and they came out perfect.
Perfect for Mother’s Day!
Delicious! I didn’t have cane sugar, as such, so I ground some turbinado sugar in my coffee grinder. Didn’t have wh-wh pastry flour, either, so I used 1/2 c graham flour + 1 c all-purpose flour. This’ll be my default blueberry muffin recipe now — thanks!
Shannon – good for you. Your substitutions sound tasty and creative. I’m so glad to hear you like the recipe!
I really shouldn’t be reading such yummy recipes in the early morning…it makes me want some of those great muffins! With oats…my favourite secret ingredient!
I love muffins-walking that line between dessert and bread. These look good and good for you!
Beautiful muffins! Hope you’re having a good summer.
I love that sparkle of turbinado on top of muffins!
Those look and sound delicious, and I am not even a muffin fan. I might even make them myself!